Barley Free Tuna Tartare with Avocado & Ginger
Fresh, vibrant, and built entirely from clean whole-food ingredients, this tuna tartare is the kind of dish that feels like a restaurant splurge but comes together in your own kitchen with almost no effort. Sushi-grade tuna gets tossed in a bright dressing of coconut aminos, fresh lime, grated ginger, and a whisper of turmeric — delivering that deep, savory punch you'd normally expect from soy sauce, without any grain-based ingredients in sight. Coconut aminos are the real hero here, standing in seamlessly for traditional condiments that often sneak barley or wheat derivatives into the mix. The creamy avocado base underneath adds richness and balances the citrusy heat of the ginger beautifully. A short rest in the fridge lets every cube of tuna soak up the dressing, so the flavors are layered and intentional rather than one-note. Finished with fresh cilantro and an optional extra hit of ginger, this is elegant enough for a dinner party starter but easy enough to pull off on a weeknight. Serve it immediately once plated and watch it disappear fast.
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Learn more →Ingredients
4 servings
For the tartare
- 12 oz sushi-grade tuna, cut into ¼-inch dice
- 2 tbsp coconut aminos
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tsp fresh ginger, finely grated
- 1 tsp toasted coconut oil
- ¼ tsp turmeric
- 2 scallions, thinly sliced (green tops only)
- ¼ tsp fine sea salt
For the avocado base
- 2 ripe avocados, halved, pitted, and diced
- 1 tbsp fresh lime juice
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh cilantro leaves (optional)
- 1 tsp fresh ginger, finely grated (optional)
Instructions
- 1
Place the diced tuna in a mixing bowl and refrigerate while you prepare the dressing.
- 2
In a small bowl, whisk together the coconut aminos, 1 tbsp lime juice, lime zest, grated ginger, coconut oil, turmeric, and sea salt until combined.
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